Sometimes I crave a pile of the crunchy, cheeeesy, spicy pile of goodness that we call Nachos! With plenty of your 5+ a day, all cooked in the one dish and served up with delicious gauc, what more could you want? Ummmm well how about another plate full of this mouthwatering perfection…
| CHILI |
- 1 can black beans – drained and rinsed
- 1 can red kidney beans – drained and rinsed
- 1 can chopped tomatoes
- 1/2 can tomato puree
- 1 brown onion – finely diced
- 4 cloves garlic – finely diced
- 2 fresh red chilis – finely diced
- 1/2 can sweet corn kernels
- 1 vege oxo cube – crumbled into a dash of hot water
- 2 red capsicum – deseeded and diced
- 1 level teaspoon smoked paprika
- 1 level teaspoon cayenne pepper
- 1 heaped teaspoon ground cumin
- 1 heaped teaspoon dried oregano
- sprinkle of cinnamon
- sea salt and black pepper
| GUACAMOLE |
- 1 ripe avocado
- 1 small lemon – juiced
- bunch of fresh coriander – chopped
- sea salt and black pepper
Preheat oven to 180C
Combine all chili ingredients in an oven proof casserole dish with lid.
Cook for 1 hour, stirring halfway through.
For the guacamole, mash together all ingredients in a bowl.
Serve each portion on a layer of your desired corn chips, top with grated cheese and grill until the cheese is melted and bubbling. Dollop a generous serve of sour cream and guacamole on top and garnish with fresh coriander.